Walnut Free Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that sounds unexpected but absolutely delivers — tart Granny Smith apple and tender zucchini come together in a way that feels both bright and deeply comforting. Coconut oil, fresh ginger, turmeric, and Ceylon cinnamon build a warm, fragrant base that makes the whole kitchen smell incredible while it simmers. The fresh sage stirred in at the end adds an earthy, almost savory depth that ties every element together beautifully. A splash of apple cider vinegar lifts the whole pot and keeps the flavors from feeling heavy or flat. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut-based additives sneaking into your bowl. A drizzle of full-fat coconut milk swirled on top at serving makes it look restaurant-worthy with almost zero extra effort. It's the kind of nourishing, elegant soup that works just as well for a quiet weeknight dinner as it does for impressing guests.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 medium zucchini (about 1 lb total), roughly chopped
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 3 cups bone broth
- ½ tsp salt, plus more to taste
- 2 tbsp fresh sage leaves, thinly sliced, plus more for garnish
- 1 tbsp apple cider vinegar
For serving
- ¼ cup full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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